Tomato Baath1
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Description
Its the most delicious flavour of tomatoes which can be extracted on rice. This recipe by my mother is very famous in our family circle.1. Grind dry ingredients Red chillies,cinnamon, cloves, cardamom in a mixie and then add remaining ingredients like onion,ginger-garlic paste, grated coconut, turmeric, coriander and mint leaves, to get a coarse paste. Keep the masala aside. 2.For seasoning heat a pressure cooker pan by adding sufficient oil. Add cinnamon, cloves, cardamom (whole) and maraat moggu. After few seconds add mint leaves and chopped methi leaves. Fry for a minute. 3. Add thinly sliced onion and fry till it turn translucent. Then add chopped tomatoes and cook till it gets completely done. 4. Now add the masala paste with shelled peas and saute till u get the fresh aroma. Then add the 1:2 qnty of measured water according to rice and bring it to boil. 5. when water starts boiling, lower the flame to medium,add salt and rice. Cover it with a plate and not with cooker lid and leave till the rice absorbs 80 percent water. 6. Now remove the plate, saute nicely and cover with cooker lid and pressure cook on low flame for 6 ot 7 mins. 7. Serve hot with flavoured yogurt.
Ingredients
- → Coriander leaves (for grinding) 1/2 Bunch.
- → Mint leaves ( 1/2 bunch for grindg & 1/2 for seasoning) 1 Bunch.
- → Turmeric 1/4 Teaspoons.
- → Coconut (Grated) 2 Tablespoons.
- → Red chillies 4 Numbers.
- → Cardamom (1 for grinding and 1 for seasoning) 2 Numbers.
- → Cloves (3 for grinding and 2 for seasoning) 5 Numbers.
- → Cinnamon( 1/2 inch for grinding and 1/2 for seasong) 1 Piece.
- → Ginger-Garlic paste 2 Tablespoons.
- → Onion( 1 for grinding and 1 for seasoning) 2 Numbers.
- → Tomatoes (medium sized finely chopped) 5 Numbers.
- → Rice 250 Grams.
- → Methi or fenugreek leaves( chopped for seasoning only) 2 medium Bunch.
- → Peas (optional) 50 Grams.
- → Maraat moggu (optional for seasoning) 2 Numbers.
- → Oil for seasoning 3 to 4 Tablespoons.
- → Salt Teaspoons.
- → Water (1:2 with respect to rice) .
Directions
1. Grind dry ingredients Red chillies,cinnamon, cloves, cardamom in a mixie and then add remaining ingredients like onion,ginger-garlic paste, grated coconut, turmeric, coriander and mint leaves, to get a coarse paste. Keep the masala aside. 2.For seasoning heat a pressure cooker pan by adding sufficient oil. Add cinnamon, cloves, cardamom (whole) and maraat moggu. After few seconds add mint leaves and chopped methi leaves. Fry for a minute. 3. Add thinly sliced onion and fry till it turn translucent. Then add chopped tomatoes and cook till it gets completely done. 4. Now add the masala paste with shelled peas and saute till u get the fresh aroma. Then add the 1:2 qnty of measured water according to rice and bring it to boil. 5. when water starts boiling, lower the flame to medium,add salt and rice. Cover it with a plate and not with cooker lid and leave till the rice absorbs 80 percent water. 6. Now remove the plate, saute nicely and cover with cooker lid and pressure cook on low flame for 6 ot 7 mins. 7. Serve hot with flavoured yogurt.